Sarahritchie17 We tried a new recipe tonight, and it was so good that I wanted to share it here. This recipe is adapted from Pampered Chef’s Quinoa Fried Rice With Shrimp. You can find the original in the Season’s Best Favorites Made Fresh Spring Summer 2019 recipe book from Pampered Chef. We made some modifications to simplify our version and use the tools we already have in our kitchen.
Side Note: I modified the recipe below for 2 people. We have some leftovers but not enough for a whole second dinner for 2.
This is my first recipe blog, so bear with me, and we’ll hope it turns out well! You’ll see I don’t like to always put exact measurements for ingredients because I think cooking is an art you have to make your own. You probably have a pretty good idea if you like things salty or less salty, spicy or less spicy. If you don’t, use minimal amounts of spices and if you want more flavor, increase it next time. If it’s too spicy or salty, use less or remove it completely next time. You also probably have a pretty good idea of how much food you need to make to feed all the mouths in your household.
I like this recipe because it’s super adaptable to what works for you and yours. It was also pretty simple to make and took just under 30 minutes to prep and cook. Without further ado, here it is.
INGREDIENTS
- 1 cup quinoa or rice or noodles
- 2 handfuls washed broccoli florets
- 2 handfuls shredded washed carrots
- Vegetable oil
- 3 handfuls shrimp (peeled, tails removed) (You could also use chicken or pork.)
- Salt
- Black pepper
- 4 garlic cloves (pressed or minced)
- Red pepper flakes
- 3 eggs
- 1/4 cup soy sauce
- 1/2 tsp ground ginger
DIRECTIONS
- Cook quinoa or rice or noodles according to package instructions. I made 1 cup of quinoa and 1 cup of rice separately to give us options for the base.
- Heat 1 tbsp vegetable oil on skillet over medium-high heat.
- Meanwhile, cut broccoli into bite-sized pieces.
- Cook shrimp on skillet with salt and black pepper until pink, about 3-5 minutes, stirring frequently. Set aside once cooked.
- Add 1 tbsp vegetable oil to empty skillet. Add sliced broccoli and shredded carrots. Add salt and pepper. Cook 3 minutes.
- Stir in garlic and red pepper flakes. Use more red pepper if you like it spicy. We used just a sprinkle for flavor.
- Push veggies to one side of the skillet. On the cleared side, scramble 3 eggs.
- Stir 1/4 cup soy sauce and 1/2 tsp ground ginger in a small bowl until combined.
- Add shrimp and soy sauce mix to skillet. Mix until combined.
- Serve skillet mix over your grain base of choice. Serve with soy sauce.
Bon Appetit!
I hope you enjoy this recipe. Let me know what you think when you try it and if you like the style of this post and want to see more.
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Cheers!
Sarah
